20 Minutes 1 hour
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Preheat oven to 375°F.
In a grill or frying pan, heat olive oil over medium high.
Season turkey breast with salt, pepper, and thyme. Place in hot grill or frying pan and sear for 2-3 minutes, until turkey gets nice golden-brown grill marks, then flip and grill for another 2-3 minutes.
Transfer to oven and roast for 25 minutes (or longer if breast is more than 1 pound), or until internal temperature reaches 165°F/74°C.
While your turkey is roasting, prepare artichokes and sauce.
In a separate pan, heat olive oil over medium high, then add artichokes, cut side down. Allow to brown for 2–3 minutes. Remove and set aside.
Reduce heat to medium low, then, in the same pan, add shallot, garlic and mushrooms. Cook for 3–4 minutes. Add white wine and increase heat until reduced almost completely.
Add chicken stock and reduce by half. Season with a pinch of salt, then swirl in cold butter to emulsify. Add back the artichokes and set aside, keeping warm.
When turkey has cooked, remove and allow to rest for at least 5–10 minutes. Then, slice turkey breast and plate with artichokes, mushrooms, and a drizzle of pan sauce.
Garnish with freshly picked dill and enjoy!